A friend is in Bologna (Italy) and as he mentioned the local specialties he found there, he also mentioned Passatelli; this gave me the idea for today’s lunch.
Passatelli is a pasta formed of bread crumbs, eggs, grated Parmesan cheese, and nutmeg, and cooked in chicken broth. It is typically found in the Emilia-Romagna region of northern Italy and has much in common with Spätzle
- 1.5 pint (700 ml) chicken stock
- 1 cup (100 gr) breadcrumbs
- 1/3 cup (40 gr) Parmesan cheese
- 1/8 cup (20 gr) unsalted butter (room temperature)
- 2 eggs
- lemon zest
- chicken stock
Start by heating the chicken stock as it must be boiling by the time you’re ready to cook the Passatelli.
In a bowl add all ingredients and mix thoroughly; the mixture should not be too hard but neither too runny as it should easily got through the potato masher (or the passatelli tool if you have it)
Picture (c) of http://angelo-di-fluno.hubpages.com/
Scoop the mix in the potato masher, place it on top of the boiling stock; press, firmly, and let the passatelli pop in the stock.
They are cooked when they come up to the surface of the stock; ladle them into a serving plate, and repeat until all mixture has gone trough the potato masher.
Add the remaining stock to the plate(s) and serve immediately.